I’m a big believer in Sunday Funday, whether that means a mimosa or two over a leisurely brunch with friends, watching football all day over a giant bowl of guac, or just simply taking a few hours to watch all that trashy TV on your DVR without, you know, feeling guilty about it. Lately, our Sundays have been seemingly filled with errands/to-do’s/things that make it feel like NOT the weekend. And now that I don’t have Game of Thrones to look forward to on Sunday nights anymore (I’m a nerd, I know) I’ve been craving that little fun-day back in my Sunday. Enter: banana chocolate-chip pancakes.
These babies were a “request” from my best friend Emily, and since I’m generally not cool enough to get requests, I obviously had to make them right away. These pancakes involve a few extra steps from the standard buttermilk operation, but your stomach (and, if you’re cooking for 2 like I was, your newly filled-with-pancakes freezer) will thank you. Spiced up with ripe banana slices, ground toasted pecans, and some dark chocolate chips (not in the original recipe, but I couldn’t resist), these pancakes have layers of flavor without being too sweet. Unless you want to smother them in maple syrup, in which case, no judgment, and I would like to join you.
The pancakes take awhile if you want to make the full batch and only have one medium-sized skillet, like me, but if you put on some music and rock out while flippin’ and fryin’, it’s all good. It’s Sunday Funday, remember? Chill out and make some pancakes.
And yes, we listened to the Jack Johnson song while eating them. Don’t even pretend like you wouldn’t, too.
- 2 cups buttermilk
- 3 eggs
- 1 tsp vanilla extract
- 2 cups AP flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- Salt
- 4 tbsp sugar
- ½ cup pecans, toasted and then ground in the food processor
- ½ stick unsalted butter, melted
- 3 bananas, peeled and sliced into thin rounds
- Dark chocolate chips (however many YOU WANT)
- Butter + Maple Syrup (for serving)
- Preheat your oven to 200°F. First, toast + grind your pecans (unless you’re one of those people that just have toasted pecan crumbs on hand. I am not.). I just toasted some pecans up in a skillet and then ran them through a food processor. Next, whisk together the wet ingredients – buttermilk, eggs, and vanilla. In a separate bowl, combine the dry – the flour, baking powder, baking soda, a pinch of salt, and sugar. Pour the dry ingredients into the wet ingredients and stir, until all lumps are gone. Stir in the ground toasted pecans and the melted butter, reserving a little bit for the pan.
- Next, ready to cook! Heat a griddle or skillet over medium low heat. Add the reserved melted butter to the pan; swirl to coat. Add batter by 1/3 cup portions to the pan. Cook until they are set on one side, and then add banana slices and chocolate chips to the batter (you have to slightly press the banana slices in). When the bottom side is done and small bubbles begin to rise up to the uncooked surface, flip the pancakes. Cook until golden brown on both sides. Transfer the pancakes to a baking sheet in the oven to keep warm while you make the rest of the batch!
- My cook time is for just me + a skillet that could fit 2 pancakes at a time. If you have a griddle, you can probably cut that in half!
Those pancakes look so delicious, I know my little brother would love them! Thanks for sharing.
Brigita,
http://lostinpattern.blogspot.com/
I made these this morning, and they were delicious ! Thanks for the recipe, I highly recommend it!